Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

2 cans (15 oz each) chickpeas, drained, rinsed, and well dried
4 cups small broccoli florets
1 red bell pepper, sliced
1 medium carrot, thinly sliced on a bias
1 small red onion, cut into wedges
4 scallions (green onions), whites cut into 1-inch pieces, greens thinly sliced
2 tbsp neutral oil (such as avocado or canola)
1/3 cup low-sodium soy sauce or tamari
1/3 cup water
3 tbsp maple syrup or packed brown sugar
2 tbsp unseasoned rice vinegar
1 tbsp toasted sesame oil
2 cloves garlic, minced
1 tbsp freshly grated ginger
1–2 tsp sriracha or chili-garlic sauce (optional, for heat)
1 1/2 tbsp cornstarch + 2 tbsp cold water (for slurry)
Cooked rice or quinoa, for serving (about 4 cups cooked)
1–2 tsp toasted sesame seeds, for garnish
Kosher salt and black pepper, to taste
Red pepper flakes and lime wedges, for serving (optional)

Do This

1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
2. Dry chickpeas very well with a kitchen towel. Add to pan with broccoli, bell pepper, carrot, red onion, and scallion whites. Drizzle with neutral oil, season lightly with salt and pepper, and toss to coat.
3. In a bowl, whisk soy sauce, water, maple syrup, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Pour about 1/3 cup over chickpeas and veggies, toss again, and spread in an even layer.
4. Roast for 15 minutes, then toss and roast 8–10 minutes more, until chickpeas are golden and broccoli edges are lightly charred.
5. Meanwhile, pour remaining teriyaki mixture into a small saucepan. Bring to a simmer, then stir in cornstarch slurry and cook 1–3 minutes until thick, glossy, and sticky.
6. Drizzle thickened teriyaki glaze over hot sheet-pan chickpeas and veggies, tossing to coat well.
7. Serve over warm rice or quinoa. Top with scallion greens, toasted sesame seeds, and red pepper flakes or lime wedges if desired.

Why You’ll Love This Recipe

Everything roasts on one sheet pan, so cleanup is minimal and dinner feels effortless.
Chickpeas get golden and slightly crisp, coated in a sticky-sweet teriyaki glaze that clings to every bite.
Broccoli and colorful veggies roast until caramelized, giving you big flavor and built-in vegetables.
Easily adaptable: keep it plant-based, add your favorite grain, or bump up the heat with extra chili.

Grocery List

Produce: 1 large head broccoli, 1 red bell pepper, 1 medium carrot, 1 small red onion, 4 scallions (green onions), 2 cloves garlic, 1 small knob fresh ginger, 1–2 limes (optional), fresh herbs if desired (e.g., cilantro for topping).
Dairy: None required (recipe is naturally dairy-free).
Pantry: 2 cans chickpeas, neutral oil (avocado, canola, or grapeseed), low-sodium soy sauce or tamari, maple syrup or brown sugar, unseasoned rice vinegar, toasted sesame oil, cornstarch, sriracha or chili-garlic sauce (optional), kosher salt, black pepper, red pepper flakes (optional), toasted sesame seeds, rice or quinoa.

Full Ingredients

For the Sheet-Pan Chickpeas and Veggies

2 cans (15 oz each) chickpeas, drained, rinsed, and very well dried
4 cups small broccoli florets (from about 1 large head)
1 red bell pepper, cored and sliced into thin strips
1 medium carrot, thinly sliced on a diagonal
1 small red onion, peeled and cut into 8 wedges
4 scallions (green onions), whites cut into 1-inch pieces; greens thinly sliced and kept separate for serving
2 tbsp neutral oil (such as avocado, canola, or grapeseed)
Kosher salt and freshly ground black pepper, to taste

For the Sticky Teriyaki Glaze

1/3 cup low-sodium soy sauce or tamari
1/3 cup water
3 tbsp pure maple syrup or packed light brown sugar
2 tbsp unseasoned rice vinegar
1 tbsp toasted sesame oil
2 cloves garlic, minced (about 2 tsp)
1 tbsp freshly grated ginger
1–2 tsp sriracha or chili-garlic sauce (optional, for a spicy kick)
1 1/2 tbsp cornstarch
2 tbsp cold water (to mix with cornstarch for slurry)

For Serving

4 cups cooked rice or quinoa (about 1 1/3 cups dry before cooking)
1–2 tsp toasted sesame seeds
Reserved scallion greens, thinly sliced
Red pepper flakes, to taste (optional)
Lime wedges, for squeezing over the top (optional but recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan (or two smaller pans) with parchment paper for easier cleanup and to help prevent sticking. If you do not have parchment, lightly oil the pan instead.

While the oven heats, drain and rinse the chickpeas. Spread them on a clean kitchen towel or several layers of paper towel and pat them very dry. Removing as much moisture as possible helps them roast up golden and slightly crisp instead of steaming.

Step 2: Prep the vegetables and aromatics

Cut the broccoli into small, bite-sized florets. Slice the red bell pepper into thin strips. Thinly slice the carrot on a diagonal so the pieces are similar in size to the broccoli florets. Cut the red onion into wedges, keeping the root end intact if possible so the pieces hold together as they roast.

Trim the scallions and separate the whites from the greens. Cut the white and light green parts into 1-inch pieces for roasting, and thinly slice the dark green tops for garnish. Keep the green tops aside for serving.

Step 3: Make the teriyaki sauce base

In a medium bowl or large measuring cup, whisk together the soy sauce, 1/3 cup water, maple syrup (or brown sugar), rice vinegar, toasted sesame oil, minced garlic, grated ginger, and sriracha or chili-garlic sauce (if using) until well combined.

This mixture will be used in two ways: part of it to season the chickpeas and vegetables while they roast, and the rest to make the glossy, sticky glaze. Measure out about 1/3 cup of the mixture and set it aside in a small bowl; this portion will be used to season the sheet pan before roasting. The remaining sauce (a bit more than 1/2 cup) will be thickened later on the stovetop.

Step 4: Season the chickpeas and veggies on the sheet pan

Add the dried chickpeas, broccoli florets, sliced bell pepper, carrot, red onion wedges, and scallion whites to the prepared sheet pan. Drizzle with the neutral oil and sprinkle lightly with salt and black pepper (keep in mind that the teriyaki sauce is salty, so do not overdo it).

Pour the reserved 1/3 cup of the teriyaki mixture over the chickpeas and veggies. Use your hands or a spatula to toss everything together directly on the pan until everything is evenly coated. Spread the mixture into a single, even layer; crowding too much will cause steaming instead of roasting, so use a second pan if needed.

Step 5: Roast until caramelized and golden

Transfer the sheet pan to the preheated oven and roast for 15 minutes. After 15 minutes, remove the pan and use a spatula to toss and flip the chickpeas and vegetables, spreading them out again in an even layer.

Return the pan to the oven and roast for another 8–10 minutes, or until the chickpeas are lightly crisped and golden and the broccoli and other vegetables have browned, caramelized edges with a little char in spots. If you are using two pans, rotate their positions halfway through roasting for even cooking.

Step 6: Thicken the teriyaki glaze on the stovetop

While the chickpeas and vegetables finish roasting, pour the remaining teriyaki mixture into a small saucepan. Place over medium heat and bring it to a gentle simmer, stirring occasionally.

In a small bowl, stir together the cornstarch and 2 tbsp cold water to form a smooth slurry with no lumps. Once the sauce is simmering, slowly drizzle in the cornstarch slurry while whisking constantly. Continue to cook for 1–3 minutes, whisking, until the sauce thickens to a glossy, sticky consistency that coats the back of a spoon. If it gets too thick, whisk in a tablespoon or two of water to loosen it slightly. Turn off the heat.

Step 7: Glaze, garnish, and serve

When the chickpeas and vegetables are done roasting, remove the pan from the oven. While everything is still piping hot, drizzle the thickened teriyaki glaze evenly over the sheet pan contents. Use a spatula or large spoon to toss gently until the chickpeas and vegetables are well coated in the sticky sauce.

To serve, spoon some warm rice or quinoa into bowls or onto plates. Top with a generous scoop of the teriyaki chickpeas and broccoli mixture. Sprinkle with the sliced scallion greens and toasted sesame seeds. Add a pinch of red pepper flakes if you like extra heat, and finish with a squeeze of fresh lime juice over each serving for brightness.

Serve immediately while hot and glossy.

Pro Tips

Dry the chickpeas thoroughly. Excess moisture is the enemy of crispness. Take a minute to pat them very dry before roasting for the best texture.
Cut vegetables to similar sizes. Keeping broccoli florets and other vegetables in similar bite-sized pieces helps them roast at the same rate and prevents burning.
Do not overcrowd the pan. If your sheet pan is very full, split everything between two pans so the chickpeas and veggies can roast instead of steam.
Adjust the sauce thickness. If the glaze is too thin, simmer it another minute. If it is too thick, whisk in a splash of water until it is pourable but still sticky.
Balance sweetness and salt. Taste the glaze before serving. If it is too salty, add a teaspoon of maple syrup; if too sweet, add a splash of soy sauce or rice vinegar.

Variations

Extra-veggie version: Add other quick-roasting vegetables such as snap peas, thinly sliced Brussels sprouts, or zucchini. Just keep the total volume similar so the pan does not get crowded.
Spicy teriyaki: Increase the sriracha or chili-garlic sauce to 1 tbsp and finish the dish with additional red pepper flakes for a bolder kick.
Protein swap or boost: Substitute half the chickpeas with cubed extra-firm tofu (pressed dry) or add edamame to the sheet pan for even more plant-based protein.

Storage & Make-Ahead

Store leftover teriyaki chickpeas and vegetables in an airtight container in the refrigerator for up to 4 days. Store rice or grains separately if possible to keep textures better. Reheat gently in a skillet over medium heat with a splash of water until warmed through, or microwave in 30-second bursts, stirring in between. The glaze will thicken as it cools; a small splash of water when reheating will loosen it back up.

To make ahead, you can chop all vegetables, rinse and dry chickpeas, and whisk together the teriyaki base (without the cornstarch slurry) up to 2 days in advance. Store components separately in the refrigerator. When ready to cook, preheat the oven, toss everything on the sheet pan with part of the sauce, and proceed with roasting and glazing as directed.

Nutrition (per serving)

Approximate values per serving (including about 1 cup cooked brown rice): 600 calories, 18 g protein, 95 g carbohydrates, 15 g fat, 11 g fiber, 1,000–1,200 mg sodium. These numbers are estimates and will vary based on specific ingredients used and any substitutions.

Sticky Teriyaki Chickpea and Broccoli Sheet Pan Dinner